You can create this simple, attractive, light & tasty smoked salmon salad with fennel & mixed greens with very little effort. Satisfying as a starter or a main meal, it’s fresh, simple flavours that area great when you just don’t want to cook on a scorching hot day.
Living in Australia is FANTASTIC!!!. I love my country, it’s people & it’s beauty….BUT! Summer in Australia, when it’s 30+ degrees outside & the heat is just so unbearable, the thought of cooking up a storm in a hot, sticky kitchen is just unfathomable. And it is for this reason I love the flexibility & varieties of salads that can be eaten as a meal on such a HOT day.
Luckily Australia offers so much when it comes to produce and we really do have so much quality produce to choose from. This includes seafood to so many different varieties of fruits & vegetables, influenced by the array of multi-cultures in this country. For that reason, I often turn to quick & extremely simple, no heat required meals for lunch
MY SMOKED SALMON SALAD USES FRESH CLASSIC INGREDIENTS
This simple Smoked Salmon Salad is a very typical dish I make regularly on weekends. These ingredients are around for most part of the year. I love the sharp, tart taste of capers. These can be purchased from a quality deli. I also love the aniseed flavours of thinly-sliced fennel. The radicchio gives it colour & a slight bitter taste. If you don’t like a particular vegetable, you can certainly choose something else. For example, you can chop up some stuffed green olives or miniature tomatoes & scatter them over the salmon. Rocket salad also works well with salmon. This Smoked Salmon Salad really is about choosing quality salmon and topping it with your favourite green, crunchy vegetables then drizzling with dressing.
SMOKED SALMON SHOULD BE SO THIN THAT YOU CAN READ THE SUNDAY PAPER THROUGH IT.
Smoked Salmon Salad with Fennel & Mixed Greens
- 150 g Smoked Salmon
- 1/3 cup Fennel (chopped)
- 1/3 cup Mixed Greens (I added a few leaves of radicchio)
- 1 tbsp Capers
- 1 sml Raddish
- 1 tbsp Olive oil
- 1 tbsp White Balsamic Vinegar
- Place the salmon on a serving dish.
- In a bowl add the fennel & dressing & mix well. Top the fennel over the salmon.
- To the same bowl, add the green leaves & thinly sliced radish. Mix well then add this to the salmon & fennel.
- Scatter the capers over the salmon.
- Salt & Pepper to taste.